Roasted Za'atar Chicken Thighs with Sheet-Pan Vegetables

Name: Roasted Za'atar Chicken Thighs with Sheet-Pan Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Israeli, Lebanese, Turkish
Ingredients: 1.5 lb Boneless Chicken Thigh; 6 whole Cherry Tomato; 1 bunch Fresh Parsley; 5 tbsp Olive Oil; 1 whole Red Bell Pepper; 1 whole Red Onion; 1 tsp Salt & Pepper; 2 whole Squash; 3 tbsp Za'atar; 2 whole Zucchini

Dinner 🍽️Lunch 🥪 Israeli 🇮🇱Lebanese 🇱🇧Turkish 🇹🇷 High-Protein 💪Low-Carb Low-Sodium Gluten-Free Whole30 Paleo 🦴Halal 🕌Kosher ✡️Comfort-Food Anabolic Diet

Roasted Za'atar Chicken Thighs with Sheet-Pan Vegetables pairs juicy, tender chicken with caramelized zucchini, squash, bell pepper, and red onion, all perfumed by the citrusy, herby notes of za’atar. It’s a vibrant, one-pan dinner with rich olive oil and a sprinkle of fresh parsley that shines on busy weeknights or casual gatherings.

Prep15 mins
Cook30 mins
Serves4
DifficultyEasy

1

Preheat the oven to 425 degrees F (220 degrees C) and line a rimmed baking sheet with parchment paper or foil.
2

Combine yellow squash, zucchini, bell pepper, and red onion pieces in a large bowl. Pour 3 tablespoons olive oil over the vegetables and stir. Sprinkle with 2 tablespoons za’atar and stir to coat evenly. Season with salt and pepper. Spread the vegetables on the prepared sheet pan.
3

Pat the chicken dry with paper towels, drizzle the remaining olive oil over both sides, and sprinkle the remaining za’atar on both sides of the chicken. Season the chicken with salt and pepper. Nestle the chicken pieces into the vegetables.
4

Bake on the center rack of the preheated oven for 20 minutes. Add the cherry tomatoes; bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center of the chicken should read 165 degrees F (74 degrees C).
5

To serve, transfer the chicken and vegetables to a serving plate and garnish with fresh chopped parsley.